Magnolia Custard Buttercream a collab with Sunday Butter
A recipe!
When I was in NYC earlier this month, I got to collaborate with one of the sweetest and most talented -
! We have more fun things planned, including an in person event in Los Angeles! So stay tuned for tickets and more information!Enjoy this OF THE MOMENT PEAK SEASON Magnolia celebration - and get out there and gather some blossoms while they are still bursting pink across the nation.
Magnolia German Buttercream
(Rose Wilde Style)
The Elements
4 packed handfuls of magnolia petals, plus more for plating
4oz whole milk
2 egg yolks
1 tbs rice flour
2oz cane sugar
12oz butter
pinch of salt
The ButterCREAM Guide
Pick fresh magnolia blossoms and pull off the petals. Put petals in a small container and pour milk over, crushing petals with your hands to release flavor. Let steep overnight.
Strain milk into a heatproof bowl. Add yolks, rice flour and sugar whisking to combine. Place over a pot with two inches of simmering water. Continue whisking till mixture thickens, about 6-8 minutes. Strain into a container, press food wrap directly onto the surface of the custard and move to your fridge till completely chilled.
Remove custard and use a hand mixer or stand mixer to beat in room temperature butter till light and fluffy.
The “Magnolia Snack Cake” Guide
Bake your favorite cake. Add Earl Grey tea to the batter, if desired. Once baked and cooled, cut or punch thin slices to fit inside the fresh magnolia blossoms. Pipe buttercream on both ends of the cake piece and place inside of the magnolia. Top with pistachios (optional) and SNACK!
Thanks for reading - SUNDAY BUTTER. by abby kirn ! Find more great butter recipes by subscribing for free to receive new posts and support her work.
